Method for the utilizing of skim-milk and in milk composition.



19 skim milk as to make milk virtues in 'milk that are not.

JOSEPH MOSES WARD KITCHEN,

- METHOD'FOR THE UTILIZING or SKI or EAST ORANGE, NEW JERSEY.

M-MILK END IN MILK COMPOSITION No Drawing.

To all it may concern Be it known'that I, JOSEPH Moses WARD KITCHEN, a citizen of the United States,

residing in the city of East Orange, county of Essex, State of New; Jersey, have invented a new and Improved-Methodfor the Utilizing of Skim-Milk and in Milk Composition. i 1 The object of this invention is to so treat of it a part of a nutritively wellbalanced form of healthful food for human beings in convenient'practical form to use in commerce.

It is common practice-to admix fluid skim and corn 1neal or other cereals in such balancedpropo'rtions as'to render-the composition nutritively desirable for feeding domestic animals; but the large Water content in skim milk and its tendency to quicklydeteriorate from fermentations, deprives large human populations of the advantages ofusing such food-compositions Further more, the fact of having had the butter fat removed from skim milk 1' unpalatable, but also 3 ineffective -from a nutritive point of view. Nevertheless, if skim milk is properly dehyd'ratedfand used in admixtures containing fatty constituents,

' 7 and perhaps other constituents, it makes a very valuable food for human ,beings.

In view of the nowrecognized fact that certain of the protein constituentsof maize are more or less lacking in nutritive availability, the desirability of adding to maize an available nutritive proteinlike skim milk that has not undergone marked chemical change from high heat, will be obvious. It should be noted that there are physiological ;equivalents in the ordinary terms for energy or nutrition that are applicable .to other foods. The skimming of'fat from the milk in no waydamages it for-food so far as its protein, sugar, mineral salts and other nutritive 'constituents are concerned In carrying out my inventive idea, I do notconfine of dehydrating skim milk and of making ,compositionsitherefrom. The general idea Is to remove-a suflicient' amount of water from it and to secure, th roughother food additions, a suflicientfcontent'loff constitu ,ents that in the aggregate comprises sufi cient fatto replace. so... ar as. is dietically skimmed from Specification of Letters Patent. Application filed January 9, 1913.

renders it not only calculable as myself to any, special method Serial No. 740,963.

'tively desirable. I also, ingmy idea of utilizing skim'milk, may introduceconstituents other than fats, such as starchy and avoring'matters. It is obvious that the general idea of the invention maybe carried out by mixing various constituents With a fluid skim milk, and then drying and pulverizing the mixture, or, by drying and pulverizlng the in gredients separately and admixing such constituents in desired proportions. V

The manner in which I carry out the purpose of the invention may be an important feature of the invention. Some methods are better than others. It is ,gld to make compositions of whole milk and cereals; and to through for example; the complicated method of making a dough of milk and. meal, baking it, drying it and pulverizing the baked product. This method is too costly and unsatisfactory as to economic and dietary results. a cereal with milk and then'dehydrate the mixture to dryness and-finally pulverize the dried product. This process is not very satisfactory inasmuch as. the cereal becomes .morev or less dissolved inthe milk, and a very hard horny mass is produced which is diific'ult to grind and which is difficult to digest. To overcome these defects, I may adopt several other-methods. For example: I .dry and pulverize skim milk separately and apart from any other food principle, by any knownmethod, .or by a special method that I have devised. I then add a definite proportion of the dried pulverized milk to a selected proportion of maize meal or other comminuted suitable food material such as ground chocolate or dextrinized barleyj and then thoroughly admix the food constituents, which are afterward packaged.

Such packages are "preferably of an air merely condense dry and pulverize such compositions,

Another way is to mix,

skim milk and chocolate? Patented Jan. 19, m5.

a paper pack- 1 chocolate to 'it whole milk does not keep as well as dried' skim milk, because of decompositions of the fat which occur in however, the fat is closely associated with the vegetable substance in which the fat originates, the objection as to poor keeping gas quality in the'composition is overcome, -the contained fat not becoming disassociated until after the composition is moistened and heated during its preparation for consumption. The original state of association protects the fat from oxidizing processes, an perhaps other decomposing activities.

I usually aim to secure the elimination of most of the water from skim milk by, some process which leaves the dried milk and admixed other constituents in the form of dry powder or fine granules; the admixed constitutents being added either during the process of drying the milk or after its drying, and being of nutritive matters such as corn meal, barley, other cereals or chocolate, in sufficient quantities to secure a desirable nutritive balance to the admixture. This especially applies in connection with adding fat containing food constitutents. In carrying:

out any method of performing this process, it may be accomplished in any one of various ways. I may gradually add to corn meal skim milk, and heat and dry the same during the process. This method I have specifically described and claimed in my copending application, Sr. No. 814,188 filed, January 24th 1914. I may add some desirably flavored materials to the skim milk, such as chocolate, and then concentrate the several materials. If the admixed materials are reduced to a substantially dry condition, I preferably pack the same in some form of paper package that more or less prevents atmospheric infections of, and moisture from entering the package. I preferably subject any package of such compositions to sterilizing temperatures after its sealing. In asmuch as I usually add more or less in some form of cereal to the skim milk, if the preparation is to be marketed in. dry form, I preferably use a cereal that is rich in vegetable fats; but not having fat in such large proportions as to incite non-organic decomposition in the package. If I add fats that would be subject to such decompositions, I hermetically seal such packages,-

to use a paper package kingthe whole milk. If,

using preferably a metal container for the admixed ingredients. This is particularly the case, if I add chocolate as an ingredient to incompletely dehydrated skim milk.

The present invention differs from the prior art inasmuch that I recognize the desirability of preparing such compositions as will have a satisfactory, anced content of the several ingredients. To secure my aim I perform a combined series of steps or processes actively carried out in full to secure my aimed for result, some of which individual steps may have been individually and singly performed in other instances but without securing the advantage of my particular combination of steps or processes:

Subject matter is herein disclosed which is not herein claimed; but which is claimed in one or more of the following of my copending applications, viz; that which particularly relates to special methods of dehydrating milk and other fluids, in Sr. No. 814,188, filed Jan. 24, 1914; and that which particularly relates to compositions'of cocoa and skim.milk, in Sr. No. 872,707, filed November 18, 1914.

What I claim as new is: 1. The method herein described, which consists in, admixing pulverized cereals with dehydrated skim milk, said pulverized cereal having a fat content at least relatively equal to the butter fat removed from the milk in its skimming.

'2. The method herein described, which consists in, drying and pulverizing skim milk and a food material rich in vegetable fat, said material having its fat naturally associated withthe other constitutents of the material and being present in suitable proportion to gove the admixed materials a fat content approximately equivalent to the butter fat removed fi'om the 3. As a new food product, a dry comminuted composition of skim milk and maize or Indian corn, said compound having sufficient proportions of skim milk and maize therein to give the dried composition a definite wellbalanced economic nutritive ratio of proteidsand fats between its several constitutents.

4. The food product herein described, which consists of an admixture of dried pulverized skim milk and ground maize, the admixture having a desired nutritive bal ance.

, JOSEPH MOSES WAR?!) KITCHEN- nutritively well balthat must be 00- 

